SELEUSS - TOP CHOCOLATE BAR AWARDS 2018
SELEUSS, SEATTLE, JULY 9TH, 2018: Finally got around to posting this and other awards 2 years later, now that the store is temporarily closed due to COVID-19. Here is our submission to The International Chocolate Salon’s 2018 Top Chocolate Bar Awards.
www.internationalchocolatesalon.com/top-chocolate-bars-of-2018-released
We are proud to present the results of the 2018 CHOCOLATE BAR AWARDS Competition.
The International Chocolate Salon Awards for the 2018 CHOCOLATE BAR AWARDS are based on the combined total number of votes received by each entrant from the Judging Panel.
The Judging Panel consists of National and Regional Magazines, Newspaper and Blog Editors, plus Topic Experts, Local Chefs and Food Gurus.
SELEUSS: Rather than sending in our Moretta dark chocolates bars and the various inclusion bars, we decided to submit our L’Odalisque Blond Chocolate Bar, our version of the Blonde Chocolate.
Named after the blond odalisque (l’odalisque blonde) 1752: a famous painting by franÇois boucher of a young irish girl, named Marie-louise o’murphy. So beautiful, Casanova also had a portrait of her painted. The Blonde is developed using our proprietary maillard reaction reactor (ŠMR2), enhancing the reactions between milk amino acids and reducing sugars over 6 days, creating distinctive flavors and aromas in the chocolate.
Our Blonde chocolates comes in 3 different levels, Light Blonde, Blonde, and Dark Blonde. Each with its own distinct flavors and aromas!
Maillard Reaction: More info links below
https://en.wikipedia.org/wiki/Maillard_reaction
https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/maillard-reaction
https://cen.acs.org/articles/89/i47/Maillard-Reaction.html
https://foodensity.com/blonde-chocolate/
https://www.eater.com/2018/2/9/16964544/caramelized-white-chocolate-valrhona-dulcey-starbucks-hersheys
The Maillard reaction (/maɪˈjɑːr/ my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.[1][2]
The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs.[3] At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning) become more pronounced.
The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecules responsible for a range of aromas and flavors. This process is accelerated in an alkaline environment (e.g., lye applied to darken pretzels; see lye roll), as the amino groups (RNH3+ → RNH2) are deprotonated, and hence have an increased nucleophilicity. This reaction is the basis for many of the flavoring industry's recipes. At high temperatures, a probable[4] carcinogen called acrylamide can form.[5] This can be discouraged by heating at a lower temperature, adding asparaginase, or injecting carbon dioxide.[4]
In the cooking process, Maillard reactions can produce hundreds of different flavor compounds depending on the chemical constituents in the food, the temperature, the cooking time, and the presence of air. These compounds, in turn, often break down to form yet more new flavor compounds. Flavor scientists have used the Maillard reaction over the years to make artificial flavors.
SELEUSS Chocolates is located at the Thompson Hotel Seattle complex in downtown Seattle right above the Pike Place Market on the corner of 1st Ave and Stewart street.
1910 1st Ave, Seattle, WA 98101
www.SELEUSS.com
www.SELEUSSChocolates.com
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{Purveyors of Haute Chocolate}™
